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Fresh Greek Quinoa Salad with Zesty Lemon Herb Vinaigrette

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A quick, healthy, and flavorful Greek-inspired quinoa salad tossed with fresh veggies, herbs, feta, and a bright lemon herb vinaigrette. Perfect for light lunches, picnics, or potlucks.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 1 medium cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse 1 cup (170g) quinoa under cold water using a fine mesh strainer until water runs clear to remove bitterness.
  2. Transfer rinsed quinoa to a medium saucepan and add 2 cups (475ml) water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  3. Remove from heat and let quinoa sit covered for 5 minutes. Fluff with a fork and allow to cool completely (about 20-30 minutes).
  4. While quinoa cools, dice cucumber, halve cherry tomatoes, finely chop red onion, parsley, and dill, and pit and halve Kalamata olives.
  5. In a small bowl or mason jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk or shake vigorously until emulsified.
  6. In a large bowl, combine cooled quinoa, chopped veggies, olives, herbs, and crumbled feta cheese.
  7. Pour vinaigrette over the salad and toss gently but thoroughly to coat evenly.
  8. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. Optionally add a pinch of sugar or honey to balance acidity.
  9. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.

Notes

Rinse quinoa thoroughly to remove bitterness. Let quinoa cool before mixing to prevent feta from melting and veggies from wilting. The salad tastes better after chilling for 30 minutes. Store leftovers in an airtight container in the fridge for up to 3 days. For dairy-free option, omit feta or substitute with crumbled tofu. Fresh lemon juice is preferred for best flavor. Dressing can be shaken in a mason jar for easy emulsification.

Nutrition

Keywords: Greek quinoa salad, lemon herb vinaigrette, healthy salad, vegetarian, gluten-free, easy salad recipe, Mediterranean salad

Find it online: https://tastytuck.com/fresh-greek-quinoa-salad-recipe-easy-healthy-lemon-herb-vinaigrette/